Tag Archives: Umi Sushi & Oyster Bar

Now an intriguing preview of Saturday’s properly effervescent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Craft beer enthusiasts rejoice ! We’re live this morning from the 9th Annual Pechanga Microbrew Festival and Chili Cook-off in beautiful Temecula Valley wine country. VIP entry into The Grand Ballroom is at 12 Noon and General Admission is from 1 to 5:00 p.m.

Chef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations including a vegetarian option made with tofu. Bragging rights for the next year are on-the-line. We’ll talk about crowd pleasing, award-winning chili (and more) with the always engaging Chef Marlene.

Ericka Luna is Pechanga’s veteran Director of Catering. She joins us for a status report on the in-progress, ambitious, $285 million expansion project. The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays.

Chef Damian Stanley is the busy Assistant Executive Chef at Pechanga. The highlight of his achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar. He’s also a two-time Pechanga Chili Champ but has gracefully retired from competition to let the restaurant chefs shine.

Sciabica’s California Olive Oil has been cold pressed in Modesto, California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival. Jim Livesay is our guest representing Sciabica’s California Olive Oil.

Habitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community. We’ll meet long-time Executive Director, Tammy Marine.

Regular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks. He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course. We’ll get Chef Ronnel off the links for a chat.

All of this and heaping helpings of extra deliciousness on this week’s show!

Now an intriguing preview of this Saturday’s properly effervescent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Craft beer enthusiasts rejoice ! We’re live this morning from the 9th Annual Pechanga Microbrew Festival and Chili Cook-off in beautiful Temecula Valley wine country. VIP entry into The Grand Ballroom is at 12 Noon and General Admission is from 1 to 5:00 p.m.

Chef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations. Bragging rights for the next year are on-the-line. We’ll talk about crowd pleasing, award-winning chili (and more) with Chef Marlene.

One of the newest craft breweries in the Inland Empire, Inland WharfBrewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales. Owners Commander (Retired) Robert Durant and Bill Sutton are our guests.

Ericka Luna is Pechanga’s veteran Director of Catering. She joins us for a status report on the in-progress, ambitious, $285 million expansion project. The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays.

Chef Damian Stanley is the busy Assistant Executive Chef at Pechanga. The highlight of his achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar. He’s also a two-time Pechanga Chili Champ but has gracefully retired from competition to let the restaurant chefs shine.

Sciabica’s California Olive Oil has been cold pressed in Modesto, California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival. Jim Livesay is our guest representing Sciabica’s California Olive Oil.

Regular listeners of the “SoCal Restaurant Show” know Chef RonnelCapacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks. He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course. We’ll get Chef Ronnel off the links for a chat.

Habitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community. We’ll meet long-time Executive Director, Tammy Marine.

All of this and heaping helpings of extra deliciousness on this week’s show!

Ericka Luna is Pechanga’s veteran Director of Catering. She first joined Pechanga in 2004 as Manager of Catering and was promoted to her current post in 2010. Erika joins us for a status report on the in-progress, ambitious, $285 million expansion project.

The ambitious project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays. The fabulous Las Vegas-style pool deck with cabanas and all the requisite luxury VIP amenities will debut in the Spring.

Chef Damian Stanley is the Assistant Executive Chef at Pechanga. The highlight of his numerous achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar.

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

He’s also a two-time Pechanga Chili Champ (2014 & 2015) but has gracefully retired from competition to let the individual restaurant chefs have a clear field.

Sciabica’s California Olive Oil has been cold pressed in California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival.

“The Sciabica family’s long tradition of olive oil production began in Sicily, in the olive oil mills of Castelvetrano in the province of Trapani – a region famous for olives and olive oil. In 1887 Nicola (Nick) Sciabica was born in Marsala, Sicily and as a young man, he learned the ancient art of producing olive oil in Trapani.”

“In 1911 Nicola immigrated to the United States, settled and started a family in Waterbury Connecticut, but longed for the warm Mediterranean climate. After many years of searching, he eventually found Modesto, California. He fell in love with Modesto. Nicola said, “This is like home.” and in 1925, with his wife and their 3 sons, he purchased a small ranch in Modesto.”

“11 years later, in 1936, with the knowledge that Nicola brought from olive oil making in Sicily, the Sciabicas began cold-pressing Marsala® Brand Olive Oil (named after his birthplace). Marsala is now the undisputed oldest continuously produced California Olive Oil. Today, the Sciabicas still reside, farm and cold-press olive oil on the same property.”

“In the late 80’s the family pioneered “single varietal” olive oils, keeping individual olive types separate (just like wine). For over 30 years we have been offering our single varietal olive oils under the Sciabica’s® label, ranging from Buttery-Sweet to Peppery & Robust, depending on the olive varietal and season of pressing. In the 90’s the family again blazed a new path with ‘Fresh Flavored’ olive oil, uniquely made fresh in the press by sending fresh fruit, herbs or peppers (such as Lemons, Basil and Jalapeños) with the olives through the presses. 2 ingredients, no artificials or heat infusion, resulting in a remarkable fresh flavor and health experience.”

Habitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community.

Habitat for Humanity Inland Valley was founded on Christian principles in 1991, as an affiliate of Habitat for Humanity International, to provide low income housing for families in the Inland Valley.

“We serve the cities of Temecula, Murrieta, Wildomar, Lake Elsinore, Canyon Lake, Sun City, Menifee, and Perris. Habitat for Humanity Inland Valley is dedicated to eliminating substandard housing locally, as well as globally, through constructing, rehabilitating and preserving homes; by advocating for fair and just housing policies; and by providing training and access to resources to help families improve their housing conditions.”

“Habitat for Humanity was founded on the conviction that every man, woman and child should have a simple, decent place to live and that it should be a matter of conscience and action for all.”